Ingredients:
For the Wings:
- Chicken wings: 2 pounds (split into drumettes and flats, tips removed)
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Baking powder: 1 tablespoon (for ultimate crispiness)
For the Coating:
- All-purpose flour: 1 cup
- Cornstarch: ½ cup
- Salt: ½ teaspoon
- Cayenne pepper: ½ teaspoon (optional, for heat)
- Water: ½ cup (or enough for a batter-like consistency)
For Frying:
- Vegetable oil: Enough to fill a deep pot about halfway
Optional Sauce (for tossing):
- Butter: ¼ cup
- Hot sauce: ½ cup (Frank’s RedHot is classic)
- Honey: 1 tablespoon (optional, for a sweet kick)
Instructions:
1. Prep the Wings
- Pat the chicken wings dry with paper towels. Removing excess moisture ensures they crisp up nicely.
- Season the wings with salt, pepper, garlic powder, and paprika. Toss to coat evenly.
- Sprinkle baking powder over the wings and mix again. This is the secret to that ultra-crispy texture.
2. Prepare the Coating
- In a bowl, mix the flour, cornstarch, salt, and cayenne pepper.
- Slowly add water to the dry mixture, stirring until it forms a pancake-like batter. Add more water if needed.
3. Fry the Wings
- Heat the oil in a deep pot or fryer to 350°F (175°C).
- Dip each wing into the batter, letting the excess drip off, and carefully place it into the hot oil.
- Fry the wings in batches to avoid overcrowding the pot. Cook for 7–9 minutes, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the wings with a slotted spoon and place them on a wire rack over a baking sheet to drain. This keeps them crispy.
4. Optional Sauce Toss
- Melt butter in a small saucepan over low heat.
- Stir in the hot sauce (and honey if using) until combined.
- Toss the crispy wings in the sauce until fully coated.
5. Serve and Devour
- Serve the wings hot with ranch or blue cheese dressing, celery sticks, or just on their own!
Pro Tips:
- Double Fry for Extra Crispiness: After frying, let the wings rest for 5 minutes, then fry them again for 2–3 minutes.
- Dry Brine for Flavor: Season the wings with the baking powder and spices, then refrigerate uncovered for a few hours before frying.
- Experiment with Sauces: Try BBQ, garlic Parmesan, or Korean-style gochujang glaze.